COMMISSION ON ACCREDITATION FOR DIETETICS EDUCATION

AMERICAN DIETETIC ASSOCIATION

FOUNDATION KNOWLEDGE AND SKILLS AND COMPETENCY REQUIREMENTS FOR ENTRY-LEVEL DIETITIANS

Individuals interested in becoming Registered Dietitians should expect to study a wide variety of topics focusing on food, nutrition, and management. These areas

are supported by the sciences: biological, physiological, behavioral, social, and communication. Becoming a dietitian involves a combination of academic preparation, including a minimum of a baccalaureate degree, and a supervised practice component.

The following foundation knowledge and skill requirements are listed in the eight areas that students will focus on in the academic component of a dietetics program. Foundation learning includes knowledge of a topic as it applies to the profession of dietetics, and the ability to demonstrate the skill at a level that can be developed further. To successfully achieve the foundation knowledge and skills, graduates must demonstrate the ability to communicate and collaborate, solve problems, and apply critical thinking skills.

These requirements may be met through separate courses, combined into one course, or as part of several courses as determined by the college or university sponsoring a program accredited or approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association.

FOUNDATION KNOWLEDGE AND SKILLS

CONTENT AREA	Knowledge of	Demonstrated Ability to
COMMUNICATIONS	negotiation techniques, lay and technical writing, media presentations, interpersonal communication skills, counseling theory and methods, interviewing techniques, educational theory and techniques, concepts of human and group dynamics, public speaking, educational materials development	use oral and written communications in presenting an educational session for a group, counsel individuals on nutrition, document appropriately a variety of activities, explain a public policy position regarding dietetics, use current information technologies, work effectively as a team member
PHYSICAL AND BIOLOGICAL SCIENCES	exercise physiology; genetics; general health assessment, eg, blood pressure and vital signs; organic chemistry; biochemistry; physiology; microbiology; nutrient metabolism; pathophysiology related to nutrition care; fluid and electrolyte requirements; pharmacology: nutrient-nutrient and drug-nutrient interaction	interpret medical terminology, interpret laboratory parameters relating to nutrition, apply microbiological and chemical considerations to process controls
SOCIAL SCIENCES	public policy development, psychology, health behaviors and educational needs of diverse populations, economics and nutrition
RESEARCH	research methodologies, needs assessments, outcomes-based research, scientific method, quality improvement methods	interpret current research, interpret basic statistics

CONTENT AREA	Knowledge of	Demonstrated Ability to
FOOD	food technology; biotechnology; culinary techniques; sociocultural and ethnic food consumption issues and trends; food safety and sanitation; food delivery systems; food and non-food procurement; availability of food and nutrition programs in the community, local, state, and national food security policy; food production systems; environmental issues related to food; role of food in promotion of a healthy lifestyle; promotion of pleasurable eating; food and nutrition laws/regulations/policies; food availability and access for the individual, family, and community; applied sensory evaluation of food	calculate and interpret nutrient composition of foods, determine recipe/formula proportions and modifications for volume food production, apply food science knowledge to functions of ingredients in food, demonstrate basic food preparation and presentation skills, modify recipe/formula for individual or group dietary needs
NUTRITION	evolving methods of assessing health status; influence of age, growth, and normal development on nutritional requirements; nutrition and metabolism; assessment and treatment of nutritional health risks; medical nutrition therapy; strategies to assess need for adaptive feeding techniques and equipment; health promotion and disease prevention theories and guidelines; influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior; complementary and alternative nutrition and herbal therapies; dietary supplements	calculate and/or define diets for health conditions addressed by health promotion/disease prevention activities or uncomplicated instances of chronic diseases of the general population, eg, hypertension, obesity, diabetes, diverticular disease; screen individuals for nutritional risk; collect pertinent information for comprehensive nutrition assessments; determine nutrient requirements across the lifespan; translate nutrition needs into food choices and menus for people of diverse cultures and religions; measure, calculate, and interpret body composition data; calculate enteral and parenteral nutrition formulations
MANAGEMENT	program planning, monitoring, and evaluation; strategic management; facility management; organizational change theory; risk management; management theories; human resource management, including labor relations; materials management; financial management, including accounting principles; quality improvement; information management; systems theory; marketing theory and techniques; diversity issues	determine costs of services/operation, prepare a budget, interpret financial data, apply marketing principles, develop a personal portfolio
HEALTH CARE SYSTEMS	health care policy and administration; health care delivery systems; current reimbursement issues, policies, and regulations

Source: http://www.eatright.org/ada/files/2002rdfksc.pdf

Document from source June 10, 2007